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Hoppin' John's Cousin

Photo: José Picayo; Styling: Jocelyne Beaudoin
Yield 8 servings (serving size: about 3/4 cup)
Traditionally, Hoppin' John is served in the South at New Year's because the black-eyed peas represent coins—they're meant to herald prosperity in the coming year. Our version, with all its veggies, is a fresher, healthier update. This side dish can be made a day ahead and is, in fact, better after the flavors have had a chance to meld.

Ingredients

  • 1 cup dried black-eyed peas
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 cups water, divided
  • 1 1/2 cups fat-free, lower-sodium chicken broth
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 3 ounces andouille sausage, cut into 1/4-inch cubes
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 bay leaf
  • 1 cup water
  • 1/2 cup uncooked long-grain rice
  • 1/4 cup thinly sliced green onions (optional)

Nutrition Information

  • calories 112
  • fat 2.6 g
  • satfat 0.6 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 4.2 g
  • carbohydrate 18.1 g
  • fiber 2.7 g
  • cholesterol 11 mg
  • iron 1.4 mg
  • sodium 294 mg
  • calcium 45 mg

How to Make It

  1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.

  2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeño); sauté 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.

  3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions, if desired.